| Literature DB >> 27088876 |
Gheorghe Valentin Goran1, Liliana Tudoreanu2, Elena Rotaru3, Victor Crivineanu4.
Abstract
This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat. In this study, raw and cooked beef and pork samples were selected and analyzed by ICP-OES in order to determine mineral concentrations. In general, thermal preparation clearly increased mineral concentrations in cooked samples compared to raw meat. The highest mineral concentration was identified in the roasted samples. Trace element concentrations in beef were significantly higher compared to pork. In pork, Na concentration decreased in all samples, suggesting that Na is lost with water. Zn mean content in cooked beef samples registered significant differences compared to pork cooked samples. The percentage of water loss during the microwave thermal preparation for beef samples was higher than the other two treatments.Entities:
Keywords: Aluminum (PubChem CID: 5359268); Beef rib eye steak; Calcium (PubChem CID: 271); Copper (PubChem CID: 23978); Iron (PubChem CID: 23925); Lithium (PubChem CID: 28486); Manganese (PubChem CID: 23930); Minerals; Pork loin/chops; Potassium (PubChem CID: 5462222); Sodium (PubChem CID: 923); Strontium (PubChem CID: 5359327); Thermal preparation; Zinc (PubChem CID: 23994)
Mesh：
Substances：
Year: 2016 PMID： 27088876 DOI： 10.1016/j.meatsci.2016.03.031
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209